Heat oil in a large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, cheese rind, garlic, and Italian seasoning. Cover and transfer to GSO. Cook until flavors are blended, about 50 minutes. Add salt and pepper to taste.

Fish out and discard cheese rind. Puree 2 cups of soup in a blender. Return puree to pot. Serve with freshly grated cheese.